prep time: 1 hour 30 minutes plus cooking time
Cooking Time: 25 minutes
Serves 6.
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Material
300 ml heavy cream, whipped until soft peaks
Crushed freeze-dried raspberries, slivered almonds and edible flowers for garnish
to cook
4 egg whites
pinch of salt
220 grams caster sugar
lemon curd
4 egg yolks
125 grams caster sugar
60 grams butter, chopped
100 ml lemon juice
2 tbsp finely grated lemon peel
Raspberry Coulis
500 g fresh or frozen raspberries
3 tbsp caster sugar
2 teaspoons lemon juice
Method
1. Preheat the oven to 120C. Line two baking trays with baking paper.
2. To make the meringue, beat the egg whites and salt with an electric mixer until soft peaks form. Gradually add the sugar, beating until the mixture becomes thick and shiny and the sugar dissolves.
3. Spoon onto lined tray into 6 nest shapes, 12 mini meringue shapes and 6 smaller pieces. Reduce oven temperature to 90C.
4. Bake the meringues for 1 hour 30 minutes. Turn off the oven and leave the meringues in the oven to cool completely, with the door slightly ajar.
5. Meanwhile, to make the yogurt, whisk the egg yolks and sugar in a medium saucepan off the heat until smooth. Add butter, juice and zest. Stir over low heat for 10 minutes or until the mixture becomes thick enough to coat the back of a spoon. Strain into a bowl, then cover with plastic wrap. Cool completely.
6. To make the coulis, stir the raspberries and sugar in a medium saucepan over medium heat until the sugar dissolves and the raspberries break up. Cook on low flame for 5 minutes. Strain through a fine sieve and remove the seeds. Mix in the lime juice. Cool completely.
7. Divide the mini meringues, nestles, and pieces among serving plates. Serve with whipped cream, lemon curd and raspberry coulis. Garnish with crushed dried raspberries, slivered almonds and edible flowers.
